Recipe for cooking el paso border beans
Recipes from the Southwest US :: Southwestern Vegetable Side Dishes
3 c. cooked pinto beans 1 onion, minced 2 Tbsp. lard or canola (or other vegetable) oil 5 slices bacon, minced 3/4 c. chorizo 1 lb. tomatoes, peeled, seeded and chopped 6 serrano chiles, minced 1 tsp. cumin Sauté the beans and onion in lard or oil for about 5 mins., stirring constantly. In another skillet, sauté the bacon and chorizo. Drain. Combine the beans and onion with the drained bacon and chorizo in a pot; add remaining ingredients and simmer for 1/2 an hour.
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